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Toplam kayıt 7, listelenen: 1-7
Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates
(Taylor & Francis Inc, 2017)
In this study, stability of Lactobacillus acidophilus and L. paracasei in synbiotic sugared and sugar-free milk chocolates within 90-day storage was investigated, considering inline as prebiotic. Probiotic bacteria inoculation ...
Rapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties
(Springer, 2017)
In the present study, it was aimed to produce sucrose-free milk chocolate including isomalt or maltitol by beta(V) seeding technique as an alternative to conventional tempering process which was performed by using temper ...
Rheological and melting properties of sucrose-free dark chocolate
(Taylor & Francis Inc, 2017)
In this study, sugar-free dark chocolate was produced from isomalt and maltitol by (V) seeding technique as an alternative to conventional tempering process. The effect of (V) seed concentrations on the particle size ...
Yield and rheological properties of exopolysaccharide from a local isolate: Xanthomonas axonopodis pv. vesicatoria
(Univ Catolica De Valparaiso, 2017)
Background: The aim of the present study was to evaluate gum productivity of a local strain, Xanthomonas axonopodis pv. vesicatoria, isolated from pepper plant, and its rheological behavior for the first time compared to ...
Waste Bread as a Biomass Source: Optimization of Enzymatic Hydrolysis and Relation between Rheological Behavior and Glucose Yield
(Springer, 2017)
Amongst the many forms of food waste, bread is a major contributor to the problem. Two aims of this research investigate waste breads potential of being a bioresource for the production of fermentable sugars which are ...
Liyofilize Bazı Mikroalg Türlerinin Sakız Bileşiminde Doğal Renklendirici Olarak Kullanımı
(2017)
Bu çalışmada, Nannochloropsis sp., Isochrysis galbana ve Tetraselmis sp. türleri kütlece %1 ve %3 oranında kullanılarak şekerli sakız model gıdasında doğal yeşil renklendiricisi olarak kullanılması araştırılmıştır. Sakızların ...
A modeling approach in the interpretation of starch pasting properties
(Academic Press Ltd- Elsevier Science Ltd, 2017)
In this work, starch pasting curves were reinterpreted with suitable models to show deficiency of widely used starch pasting parameters in the literature. The aim was to attract scientific attentions to the behavior and ...